FRUIT-INFUSED BEER: BREWING TECHNIQUES, FLAVOUR DIVERSITY AND QUALITY EVALUATION - A REVIEW

Abstract

Beer, one of thend most widely enjoyed beverages globally, is witnessing a growing popularity in the form of functional brews. Nevertheless, there is a constraint on conducting a study on the impact of incorporating functional adjuncts at different stages of the production process, and how this affects the physical, chemical, and sensory properties. The current study examines the ingredients employed and their degree of incorporation to produce a functional beer with bioactive compounds, improved antioxidant activity, and increased flavour. Beer has been a trend with the infusion of fruit in the form of pieces or extracts. In addition, these ingredients were effectively incorporated into a number of processes, including wort boiling, fermentation, maturation, and packaging, to improve consumer perception and highlight the related benefits of health, including the prevention of heart disease and stroke, as well as the improvement of bone density. This review identifies the use of various fruits to enhance the bioactive components in the beer and impart flavour in addition to providing aroma and taste in various forms.